Salted Chocolate Muesli Bars

Instructions

1. 1

   Preheat the oven to 180°C (350ºfF). Line an 20cm x 20cm baking tray with parchment paper.

   Tip: Make sure to line the baking tray evenly to ensure the bars release smoothly.

2. 2

   In a medium-sized bowl, mix together the oats, almonds, and dried cranberries.

   Tip: Aim for a uniform mixture to ensure the bars are evenly textured.

3. 3

   In a large bowl, cream together the peanut butter and golden syrup until smooth.

   Tip: Be patient and keep stirring until the mixture is fully incorporated.

4. 4

   Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Be careful not to overheat the chocolate.

5. 5

   Add the melted chocolate to the peanut butter mixture and mix until well combined.

   Tip: The mixture should be smooth and glossy.

6. 6

   Add the vanilla extract and mix until incorporated.

   Tip: Don't overmix, as this can lead to a tough bar.

7. 7

   Pour the mixture over the oat mixture and stir until everything is well combined.

   Tip: Make sure to distribute the mixture evenly to ensure the bars are consistent.

8. 8

   Sprinkle the chopped sea salt over the top of the mixture and press into a flat layer.

   Tip: This will help bring out the flavors and add a touch of texture.

9. 9

   Refrigerate the mixture for at least 30 minutes to allow it to set.

   Tip: This will help the bars hold their shape and make them easier to cut.

10. 10

    Cut the mixture into bars and store in an airtight container in the refrigerator for up to 5 days.

    Tip: Make sure to wrap each bar individually to prevent them from sticking together.